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Empanadas = adultspeak for super-awesome hot pockets. These empanadas are absolutely addictive and delicious. The earthy sweetness of the sweet potatoes plays well with the spicy peppers, savory pork, and umami of the soy sauce. Once ensconced in a flaky, delicious dough, this filling really sings.

These empanadas are equally delicious both hot out of the oven and cold out of the refrigerator. I served them with soy sauce and garlic hot sauce mixture as a dipping sauce, but they would be good with absolutely nothing or pretty much anything you could think of. I loved the combination of soy and hot sauce because it worked with the flavors that already existed in the empanada.

Pork and Sweet Potato Empanadas

Empanada Dough:

3 cups all purpose flour

1 cup whole wheat flour

1 tsp. salt

1/2 cup cold water

1 whole egg

1 egg white

1 tsp. vinegar

3 tbs. shortening

Lightly whisk together water, egg, egg white, and vinegar. Set aside.

Add flour to a food processor. A little bit at a time, while pulsing, add shortening. If necessary, add more shortening or flour to get a crumbly, moist consistency.

With machine running, slowly pour in egg and water mixture until dough just forms.

Remove from food processor and knead until dough comes together. Wrap in plastic wrap and refrigerate for at least an hour, up to 24 hours.

2 Responses to “Pork and Sweet Potato Empanadas”

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[…] From last week’s share, I still have leftover the green pepper, some lettuce, the garlic, and the green beans. The apples and oranges chicken made use of some CSA apples. In order to use up the rhubarb and some sweet potatoes, I created rhubarb glazed sweet potatoes, which were a delicious combination of earthy sweetness and bright tartness. The pork and pepper jacked stuffed peppers with spicy polenta used up the long sweet peppers as well as a bit of hot pepper from the previous week. The rest of the sweet potatoes went into the pork and sweet potato empanadas. […]